Peanut Butter Cream Cheese BonBons

by Annette Harris
(Rio Dell, CA USA)

I need measurements for peanut butter cream cheese bonbons...

My mother died and her recipe died with her. :( The ingredients that I remember are peanut butter, chopped nuts, vanilla, cream cheese, powdered sugar, and canned milk (don't know if it was evaporated milk or sweetened condensed milk).

I'm not for sure what else if anything was in them. Oh, chocolate chips and paraffin wax, too, for the coating!

I know that you make them by simply mixing the ingredients together and then form balls. Leave them in the fridge overnight then dip in melted chocolate/wax then let stand overnight in fridge again.

The main problem I have is that I need the exact amount of ingredients to use. Can anyone help?

Hi Annette,

So sorry to hear that you lost your mom. My mom went to be with the Lord nearly two years ago, and I'm really missing her, particularly at this time of the year.

There are different recipes online for peanut butter cream cheese balls, but this sounds like it would be something very close to what you are looking for....

really. The wax can definitely help set the finish, but it isn't a necessity to the recipe.

I also didn't find a similar recipe that contained the canned milk. Are you positive that was in it? Just remember, the more wet you add the more dry you'll need. That means more powdered sugar.

Assembling:

Just as you described above, you simply mix all the ingredients (except the chocolate) in a mixing bowl. If the mixture is still a little too "wet" keep adding powdered sugar until you get a nice firm consistency, bordering on dry and crumbly (so that you can roll it into balls).

You'll notice that this particular recipe doesn't call for nuts specifically, but you can add a 1/2 cup of chopped nuts if you like your cream cheese peanut butter balls nice and crunchy. :)

Once you've rolled and chilled the peanut butter balls, dip them in the chocolate that you have carefully melted over a double boiler or in the microwave. Either way, don't overheat the chocolate.

Chill again to get the chocolate to set, then place them in an airtight container in the fridge for storage until you're ready to eat/serve them.

I don't know how this recipe will compare to your dear mother's famous peanut butter cream cheese bonbons, but I hope you'll give it a try and let us know the verdict.